Entree: Mexico – Durango, Northern Mexico – Asado de Bodas

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 15 min

Total 3 hrs

Ingredients

- 3.5 lb (1.6 kg) pork shoulder, trimmed and cut into 2-inch (5 cm) cubes
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard, divided
- 6 dried ancho chiles, stems and seeds removed
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 3 medium plum (Roma) tomatoes (about 12 oz / 340 g)
- 1 medium white onion, halved (about 8 oz / 225 g), divided
- 6 garlic cloves, divided
- 1 tsp (2 g) cumin seeds, toasted
- 3 whole cloves
- 1 cinnamon stick (about 2 inches / 5 cm)
- 1/2 tsp (1 g) dried Mexican oregano
- 2 cups (480 ml) low-sodium chicken or pork broth, divided
- 1 oz (28 g) Mexican table chocolate or 70% dark chocolate, grated
- 1 tbsp (12 g) piloncillo or packed brown sugar (optional; adjusts acidity)
- 1/4 cup (40 g) raisins (optional)
- 1/4 cup (30 g) blanched almonds, toasted and roughly chopped (optional)
- 12 small corn tortillas (6-inch)
- For Mexican red rice:
  - 1 1/2 cups (285 g) long-grain white rice (uncooked)
  - 2 1/4 cups (540 ml) chicken broth
  - 1/4 cup (60 ml) tomato purée or blended tomato
  - 2 tbsp (30 ml) vegetable oil
  - 1/2 tsp (3 g) salt
  - 1 small carrot, finely diced (optional)
- For sautéed green beans:
  - 1 lb (450 g) green beans, trimmed
  - 2 tbsp (30 ml) vegetable oil
  - 2 garlic cloves, minced
  - Salt and pepper to taste
- Garnish:
  - 1/4 cup (15 g) chopped fresh cilantro
  - Lime wedges, for serving

Instructions

Short Description:
A hearty Durango wedding-style pork stew: tender pork simmered in a rich red chile and tomato sauce finished with a touch of chocolate, served with Mexican red rice, sautéed green beans, and warm corn tortillas for a complete main course.

Regional Notes:
This Durango version highlights pork (often shoulder) braised in a red chili-tomato sauce with a small amount of chocolate for depth and balance, giving it a slightly sweet-bitter finish distinct from chicken or beef variants elsewhere. Nuts and raisins are traditional accompaniments in some family recipes from the region and are included here to echo the celebratory "wedding" character.

1. Season the pork cubes with 1 1/2 tsp (7.5 g) salt and 1/2 tsp (2.5 g) pepper. Heat 1 tbsp (15 ml) vegetable oil or lard in a large heavy pot or Dutch oven over medium-high heat. Brown the pork in batches until well-seared on all sides (3–4 minutes per side). Transfer browned pork to a plate.
2. While pork browns, toast the dried chiles briefly in a dry skillet over medium heat, 30–45 seconds per side, until fragrant but not burned. Tear open and shake out any remaining seeds. Place toasted chiles in a bowl and cover with hot water; soak 15–20 minutes until pliable. Reserve about 1 cup (240 ml) of the soaking liquid.
3. In the same dry skillet, toast cumin seeds, whole cloves, and the cinnamon stick 30–60 seconds until aromatic. Remove and set aside.
4. Roast the tomatoes and the remaining half of the onion (cut side down) and 3 of the garlic cloves on a hot skillet or under a broiler until charred in spots, about 6–8 minutes. Transfer to blender.
5. Drain the chiles (reserve soaking liquid) and add them to the blender with the roasted tomatoes, onion, remaining 3 raw garlic cloves, toasted spices (remove cinnamon stick or break into pieces), oregano, and 1/2 cup (120 ml) of the reserved chile soaking liquid. Add 1/2 cup (120 ml) of the broth. Blend to a very smooth purée, adding more soaking liquid or broth as needed (total sauce should be about 2 to 2 1/2 cups / 480–600 ml).
6. Strain the blended sauce through a fine mesh sieve back into the Dutch oven to remove skins/seeds for a silky sauce. Heat 1 tbsp (15 ml) oil in the pot, pour in the strained sauce and simmer over medium-low for 6–8 minutes to deepen flavor. Taste and add piloncillo or brown sugar if the sauce is too acidic.
7. Return the browned pork to the pot, add remaining 1 1/2 cups (360 ml) broth (enough to nearly cover the pork), raisins and chopped toasted almonds if using. Bring to a gentle simmer, cover, and cook over low heat until pork is fork-tender, about 1 1/2 to 2 hours. Stir occasionally and skim excess fat.
8. When pork is tender, stir in the grated chocolate and remaining 1/2 tsp (2.5 g) salt; simmer uncovered 8–10 minutes until sauce is glossy and reduced to coat the pork. Adjust salt and pepper to taste. Keep warm.
9. While pork cooks, make the red rice: heat 2 tbsp (30 ml) oil in a medium pot over medium heat. Add the rice and sauté, stirring, until the rice is pale golden, 5–7 minutes. Add diced carrot if using, then stir in tomato purée, chicken broth, and 1/2 tsp (3 g) salt. Bring to a boil, cover, reduce heat to low and simmer 15–18 minutes until rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
10. Prepare green beans: blanch trimmed green beans in boiling salted water 3–4 minutes until bright green and just tender. Drain and shock in ice water briefly, then drain again. Heat 2 tbsp (30 ml) oil in a skillet over medium heat, add minced garlic and sauté 30 seconds, add green beans, season with salt and pepper, and toss until heated through, 2–3 minutes. Finish with a squeeze of lime if desired.
11. Warm corn tortillas in a dry skillet or wrapped in a towel in a low oven until pliable.
12. To serve: mound red rice on each plate, spoon several pieces of pork and plenty of red-chile chocolate sauce alongside the rice, arrange green beans, and place warm tortillas on the side. Sprinkle chopped cilantro over the pork and serve with lime wedges.
13. Leftovers: refrigerate sauce and pork separately from tortillas and rice. Reheat gently on the stove; add a splash of broth if sauce is too thick.